I've been making this recipe for years. Originally got it from an aunt who has always had a real "way" with great food and entertaining. It's a light, creamy take on cranberry (always a favorite anyway). Make it exactly "as written" -- you WON'T be disappointed! Enjoy!

Love this! Caesar salad is always a favorite, and the "mayo shortcut" gives this 5 stars for both taste AND ease of preparation. Made this "as written." Just went an extra 1/2 T. on the lemon for that extra "bite" (which MAKES Caesar salad for me...) Wouldn't change a thing. Wonderful with so many things or as a stand-alone. Thanks so much for this recipe!

Major nostalgia with this one -- felt like I was back in the school cafeteria! Now, before you think that is a slam, the cooks in the small town in which I grew up were quite good. Not sure it's "show-off-for-company" fare or anything, but certainly respectable, to say nothing of quick and easy. Followed the suggestions of a couple of other reviewers and added a packet of onion soup mix and some Worcestershire (actually, I guess I "halved" the "called for" ingredients, and used a full packet of the soup mix). Went a little easy on the milk and it thickened up nicely. Next time, I might add some sour cream, at "The Hubbs'" request, to give it a "faux stroganoff" feel. Served over rice with a salad. Very satisfying meal. Thanks!

Oh, yummmmmm! Really enjoyed this one. Added strawberries (kept the mandarin oranges) and chopped up some roasted almonds. Even "The Hubbs", whose reason for eating most veggies is "because their good for me", said "feel free to make this any time!" Thanks for a great recipe!

Thanks so much for this recipe -- really enjoyed it! Made it (for the first time out...) ALMOST as written. Based on other reviews, used only half the sugar (of that, actually 1/2 sugar, 1/2 a Splenda clone...), also used 1/2 white wine vinegar, 1/2 balsamic, and added a dash of salt. Will definitely make again -- may play a bit next time. Thinking that some feta, red onion and/or mandarin orange segments would be wonderful additions. Chicken roasted with a balsamic glaze would also be excellent as a main-course salad... yum!!

Truly a great recipe -- one I inherited from my grandmother. I generally serve with some sauteed apples (with butter, nutmeg, dash of orange juice and brown sugar), sometimes just a little pure maple syrup. So simple to prepare, but with MAJOR "tah-dah!" value! Enjoy!

I prepared this using the tweaks suggested by "vicsgarden" (thank-you!) and both my husband and I were very pleased with the outcome. I used 2 boxes of frozen for the spinach (may try sauteing my own "baby spinach" leaves next time, per other suggestions...) and cooked for 30 minutes prior to adding the cheese and 15 minutes after. Got wonderfully "oozy" and golden brown! Chicken stayed tender and moist enough even for "the hubbs" who normally wouldn't think of choosing white meat. Thanks for this recipe.

Key lime pie has always been one of my personal favorites, but for some reason, I had never bothered to try making one. I was VERY pleased with how easy and how tasty this one is. Great "tang" and so refreshing! Will definitely be making this again (and trying NOT to think of the sweetened condensed milk ... oh well!) Thanks for this recipe!

Fruit and yogurt -- what's not to like about this combination?!? Plenty of flexibility to "play" with this one. I used mandarin oranges, bananas, grapes, apples and kiwi and it was great for a quick brunch accompaniment for brunch. Very "pretty" too! Thanks!

Definitely a 4.5-star rating on this one. Very satisfying comfort food. Made just a couple of adjustments: 1) omitted mushrooms to save my husband the trouble of picking them out, 2) omitted the celery to save me the trouble of a last-minute dash to the grocery store, and 3) substituted some toasted bread-crumbs for the crackers on top, which gave the topping an almost "stuffing-like" quality. Oh, and I also threw in some frozen peas and carrots for just a bit of color. In any case, very tasty. And it "warms up" well, a definite plus when cooking for two. May play with spices in the topping next time. "The Hubbs" really enjoyed it, as well. Ergo, will most certainly be using this one again. Thanks for this recipe!

I've been making this one for quite a while. Found essentially the same recipe in an old "band boosters" cookbook of my mothers and first made it for a bridal shower. Misplaced it somewhere over the years and was thrilled to find this one. Based on other reviews, I used 2 8-oz. pgks of cream cheese, then doubled the eggs and used only about 3/4 of the "doubled" sugar. (also used a "Splenda clone" in the crust -- worked well.) With the pie-filling, it was still plenty sweet. Over-all, very satisfying. Made it most-recently for a SuperBowl party and it seems to go over well. Thanks for reuniting me with this recipe!

I think this deserves 3 1/2 stars, really, for being economical, quick and satisfying. Based on other reviews I added some worcestershire, bit of salt and pepper, plus a little more onion than called for, and used low-sodium broth. Next time I make it, I will probably go with 3/4 cup sour cream and just a 1/4 cup of the mayo, 'cause the mayo taste was a little much for me. Not overpowering, however, and "The Hubbs" liked it a lot (which is always good for some bonus points in my book! :-) ) Thanks!

Thoroughly enjoyed this one, with just a tweak or two. Toasted up some breadcrumbs I had in the freezer and played with the spice mixture. Last time I made this, I used Goya's Adobo seasoning (with pepper) and some Italian seasoning mix and toasted it up with the breadcrumbs. (Think it would be fabulous with some rosemary or grill seasoning -- plenty of room for creativity.) I also used bone-in pork-chops (about 1/2" thick), so I extended the cooking time -- about 20 minutes on the first side, then finished up with 15 on the flip-side. Turned out very tasty, juicy and tender. Yum!

This was a winner all the way around. Quick, easy and very tasty. Even with just dried basil (which I rubbed/sprinkled over with the broth to give it a chance to cook in...) we enjoyed this a lot. Nice and creamy -- even after sitting on the warm back burner (timing was a bit off that night...). Love the tang of the parm. Served with salmon and green beans. Thanks for this recipe!

I liked the dressing on this quite a bit. The balance between the sweet of the sugar (used only about 1/2 of what was called for...) and the "tang" of the lemon is very nice. Good starting point for whatever you wanted to include in the slaw. Simply because I didn't feel like doing all the shredding/chopping I used only one apple (gala, I think...) and skipped the carrot all together. May well include it next time though. May also add a handful of raisins/"craisins" and/or some toasted pecans. I'll probably play around with this a bit. Thanks for the recipe.

Only thing keeping me from giving this 4 stars is my mom's vegetable-beef soup (slow-cooked with stew meat, barley and just about every vegetable you care to name). Having said that, thought it was very good for a quick-cook soup option. Will definitely make this one again and play around with it a bit. Thanks for the recipe.

Enjoyed this recipe, maybe even 4 1/2 stars worth. Instead of the bread-crumbs, I gave some left-over croutons a quick "whir" in the food-processor. Rest I followed to the letter. My husband, who generally prefers dark meat to white, said it was good and juicy. Next time I might play around with this -- good starter for chicken parm. or perhaps some salsa and shredded 'jack added during the last few minutes of bake-time.... yum! In any case, thanks for a good recipe!

Was quite pleased with this. Quick and easy. Agree with others that it was quite greasy at end of baking time. I made the "steak" mixture as written (just made a 1/3 recipe, as I had a pound of ground beef thawed in the fridge.) Probably went a little heavy on the spices, only "halved" the quantity there. Served with potatoes and carrots. Nice comforting meal on a cold November night. Thanks.

I've been using this one for awhile now. Made it the first time when my husband was going easy on the carbs and still wanted to enjoy a breakfast casserole, sans all the bread those dishes usually contain. Like many other reviewers, I've used lots of variations. Ham and cheese, Sausage and mushrooms, veggies, there's always a nice "Tah-Dah"! when you take it out of the oven. Served it most recently at Thanksgiving breakfast for my husband's and my parents. Great for just two as well, as any leftovers reheat well for a quick work-day breakfast. Thanks for this recipe!

Think I would give this five stars plus, if that were an option. This was such a big hit for Thanksgiving. Just a couple of tweaks I'll mention -- used a graham cracker crust. Also, after reading a couple of comments on too-sweet canned cranberries, I made my own, ("Cranberry Sauce I", I belive -- 1 c. o.j., 12 oz of fresh cranberries and just 3/4 cup sugar, instead of the 1 c. called for, cook for about 10 min.) so I could control the sugar (obviously). Anyway, like I said, HUGE hit at our house -- thanks for a great recipe!!!